- 1 cup buckwheat flour
- 3/4 cup rice flour
- 1/3 cup golden flaxseed meal
- 1/3 cup cocoa powder
- 1/3 cup brown sugar
- 2 3/4 cups So Delicious® Dairy Free Vanilla Coconut Milk
- 3 tablespoons sunflower or coconut oil, plus more for cooking
- 11 ounces So Delicious® Dairy Free Original Culinary Coconut Milk
- 2 tablespoons So Delicious® Dairy Free Unsweetened Vanilla Cultured Coconut Milk
- In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
- Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
- Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
- Heat small cast-iron pan over medium heat. Grease lightly with oil.
- Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
- Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
- Spoon a layer of coconut cream inside crepes and roll up.
- Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.
05/10/2018
recipepes.com
Buckwheat Crepes with Whipped Coconut Cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
